Italian Sausage Soup Recipe
Italian Sausage Soup Recipe
Table of Contents
Italian Sausage Soup Recipe
This hearty Italian Sausage Soup Recipe is the perfect comforting dish for chilly evenings. Packed with bold flavors, fresh vegetables, and savory Italian sausage, it’s easy to make and perfect for family dinners or meal prep. You’ll love how simple and satisfying this soup is, making it a go to favorite for busy weeknights.
Description
Dive into the rich and hearty world of Italian cuisine with this Italian Sausage Soup Recipe that will tantalize your taste buds and warm your soul. Combining the robust flavors of Italian Sausage Soup Recipe is the perfect comforting dish for chilly evenings. with a medley of fresh vegetables, herbs, and spices, this soup is both comforting and nutritious.
Ideal for beginners and seasoned cooks alike, this Italian Sausage Soup Recipe is the perfect comforting dish for chilly evenings. is versatile enough to accommodate substitutions or additions, ensuring you can tailor it to your personal taste. Whether you’re serving it as a main course with crusty bread or as a starter to a larger Italian inspired feast, this soup is guaranteed to please.
Loaded with protein, fiber, and essential vitamins, this dish is a great way to incorporate wholesome ingredients into your diet. Plus, it’s an excellent option for meal prep, as it reheats beautifully. From the enticing aroma that fills your kitchen to the first savory spoonful, this recipe is destined to become a household favorite.
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) white beans, drained and rinsed
- 2 cups kale or spinach, chopped
- 1/2 cup uncooked small pasta (e.g., ditalini or elbow)
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a wooden spoon. Remove the sausage from the pot and set it aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Stir in the minced garlic, dried basil, oregano, and red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
- Simmer the Soup Base: Pour in the chicken broth and diced tomatoes, stirring to combine. Return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add Pasta and Greens: Stir in the pasta and cook for 8-10 minutes until tender. Add the kale or spinach and cook for an additional 2-3 minutes until wilted.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls, garnish with grated Parmesan and parsley, and serve hot with crusty bread.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Make it Gluten Free: Use gluten free pasta or skip the pasta altogether for a lighter version.
- Add More Veggies: Feel free to add zucchini, bell peppers, or mushrooms for extra nutrition.
- Spice Level: Adjust the heat by choosing mild or spicy sausage and adjusting the red pepper flakes.
- Make it Creamy: Stir in 1/2 cup of heavy cream or a dollop of cream cheese for a creamy version.
Italian Sausage Soup Recipe
Ingredients
- 1 lb 450g Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 6 cups chicken broth
- 1 can 14 oz diced tomatoes
- 1 can 14 oz white beans, drained and rinsed
- 2 cups kale or spinach chopped
- 1/2 cup uncooked small pasta e.g., ditalini or elbow
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving optional
- Fresh parsley for garnish optional
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a wooden spoon. Remove the sausage from the pot and set it aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Stir in the minced garlic, dried basil, oregano, and red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
- Simmer the Soup Base: Pour in the chicken broth and diced tomatoes, stirring to combine. Return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add Pasta and Greens: Stir in the pasta and cook for 8-10 minutes until tender. Add the kale or spinach and cook for an additional 2-3 minutes until wilted.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls, garnish with grated Parmesan and parsley, and serve hot with crusty bread.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Make it Gluten Free: Use gluten free pasta or skip the pasta altogether for a lighter version.
- Add More Veggies: Feel free to add zucchini, bell peppers, or mushrooms for extra nutrition.
- Spice Level: Adjust the heat by choosing mild or spicy sausage and adjusting the red pepper flakes.
- Make it Creamy: Stir in 1/2 cup of heavy cream or a dollop of cream cheese for a creamy version.
